Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

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Easy Garlic French Green Beans (Haricots Verts)

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These Easy Garlic French Green Beans (Haricots Verts) are elegant, quick, and so crisp. Sautéed in oil and garlic, they’re a healthy and versatile side dish with big flavor!

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Large white serving dish full of cooked green beans

Crisp and never soggy Easy Garlic French Green Beans are ready in no time and can be enjoyed for any occasion.

With unique flavors and a beautiful presentation, this isn’t your average veggie side dish. French style beans are simple to prepare, just like most green bean recipes, and go with almost anything. It’s a stress-free side dish and only takes 15 minutes from start to finish!

With only 4 ingredients, we’re transforming simple French green beans into a savory and satisfying side dish. Sautéed with olive oil and garlic, the list of flavors and aromatics can fit in the palm of your hand. Make it your next go-to side dish when you need something fancy in a flash!

What are French style green beans (Haricots Verts)?

Haricots Verts translates to “green beans” in French. Just think of them as the slightly longer and thinner version of regular green beans. 

Their shape makes them look a little more fancy and refined, plus they have a distinctly crisp and flavorful taste. French green beans can be a little more expensive but are worth it when you want to go all out at a dinner party.

Raw green beans next to minced garlic on a wood cutting board

Ingredients you need

Look for the greenest, crispiest green beans you can find. They shouldn’t have many brown spots or blemishes. For the best presentation, make sure your beans are uniform in shape and size.

This is what you need:

  • French green beans
  • Olive oil
  • Garlic
  • Sea salt
3 images of green beans cooking in a pink skillet

How to make garlic French green beans

This simple side dish takes only 2 steps and under 15 minutes to prepare. It’s low maintenance and looks elegant once it’s done.

Here’s how to make it:

  1. Sauté the green beans: Heat your olive oil in a pan over high heat. When it’s hot, add the green beans and turn down the heat. Cook for around 10 minutes, flipping halfway.
  2. Add the garlic: Sauté the garlic in the pan for 1 minute, then season with salt to taste. Serve and enjoy!

Can you roast the green beans instead?

Roasting green beans in the oven is still very easy and only takes a few extra minutes. To roast, preheat your oven to 425ºF and spray a baking sheet with cooking spray or oil. Roast the green beans with the garlic and salt for around 20 minutes or until the beans are just about fork tender.

Woman's hands holding a white serving dish full of green beans

What goes well with garlic green beans?

Feel free to mix and match to boost the flavor. You can sauté the beans with sliced shallots and lemon juice in the pan, or go ahead and add diced ham for a little protein. Once they’re done, top the beans with toasted almonds, parmesan cheese, or crunchy bacon.

You can serve this dish on the side of almost anything. Green beans go well with my everyday baked chicken breast, rib eye steak, or even pork chops. If you’re looking for something a little lighter, serve the beans next to baked salmon, shrimp skewers, or cauliflower steaks.

Close up of cooked green beans with garlic and salt

Recipe variations

  • Make it creamier by substituting the olive oil for unsalted butter.
  • Can’t find French style green beans? Just use regular, uniform green beans instead.
  • Want to make it oil-free? Replace the olive oil with water or vegetable or chicken stock.
  • Need a classic Thanksgiving side dish? Use French green beans for extra flavor in a traditional green bean casserole.
Large white serving dish full of cooked green beans

More side dishes

Your next great dinner party will be a hit with all of these tasty side dishes:

If you fall in love with these Easy Garlic French Green Beans (Haricots Verts) as much as I think you will, make sure to post and tag @lenaskitchenblog on Instagram and use #lenaskitchenblog!

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4.86 from 7 votes

Easy Garlic French Green Beans (Haricots Verts)

These Easy Garlic French Green Beans (Haricots Verts) are elegant, quick, and so crisp. Sautéed in oil and garlic, they’re a healthy and versatile side dish with big flavor!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: appetizer, holiday, side dish, sides, vegetarian, veggies
Servings: 4 servings
Calories: 99kcal
Author: Lena Gladstone

Ingredients

  • 1 lb French green beans Haricots Verts, rinsed and dried
  • 2 tbsp extra light olive oil
  • 2 cloves garlic minced
  • sea salt to taste

Instructions

  • Heat the olive oil in a saucepan on high heat.
  • Add in the green beans and turn the burner down to medium-high heat. Cook the beans for 8-10 minutes, folding the beans on the bottom to the top once.
  • Add the garlic and sauté for 1 minute.
  • Season will salt and enjoy.

Nutrition

Calories: 99kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

Sautéed Garlic Mushrooms With Thyme

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These easy Sautéed Garlic Mushrooms With Thyme are the perfect 15 minute side dish to serve with any meal. Caramelized in garlic butter and a splash of soy sauce gives the mushrooms a boost and makes each bite rich and juicy.

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Close up of a large white bowl with a spoon and filled with cooked brown mushrooms.

We’re recreating the buttery and rich mushrooms you’d normally find in a steak house with this recipe for Sautéed Garlic Mushrooms With Thyme! The ingredients are really simple but don’t lack any flavor. Done in 15 minutes, you can add these juicy pan fried mushrooms to a rib eye steak, baked chicken, or even fish!

Sautéed in garlic butter, fresh thyme, and a dash of soy sauce, this easy mushroom dish is beautifully caramelized and full of flavor. You could whip this up in no time using ingredients you already have at home, or make a few easy changes to make the recipe your own.

What type of mushrooms are best?

It’s best to use mushrooms you’re already familiar with so there aren’t too many surprises. I used a mix of cremini and shitake mushrooms which worked well with the butter and slight umami flavor from the soy sauce. Go ahead and use any kind you already love.

To really speed up the process, slice the mushrooms before they go in the pan. They’ll cook much faster this way. Whole mushrooms will take a little longer to cook, but they add more texture to each bite.

Large white bowl with a spoon and filled with cooked brown mushrooms.

Ingredients you need

All you need are a handful of easy ingredients that are likely already in your kitchen! If you want to keep this recipe gluten-free, use tamari instead of the soy sauce.

These are the simple ingredients you need:

  • Mushrooms
  • Unsalted butter
  • Garlic
  • Thyme
  • Sea salt
  • Light soy sauce
Chopped mushrooms on a cutting board. Butter and herbs on the side.

How to make Sautéed Garlic Mushrooms With Thyme

This appetizer, side dish, or topping is so simple and ready in a flash! The process only has two steps you need to follow.

Here’s what you need to do:

  1. Sauté the mushrooms: Heat a skillet on medium-high heat and add in the butter and mushrooms. Cook for a few minutes, then season with a little salt.
  2. Add the aromatics and flavor: Add in the garlic and remaining butter. Turn down the heat and add in the thyme and soy sauce for the last minute of cooking.
Large pot with cooked mushrooms and sprigs of thyme

How to use garlic mushrooms

If you’re replicating the steak house vibe, be sure to top a grilled steak, pork chops, beef short ribs, or grilled salmon with these juicy mushrooms. Don’t forget the mashed potatoes on the side!

Use them to beef up your veggie side dishes. They would pair really well with broccolini, green beans, carrots, or asparagus. You could even add them to smashed potatoes, cauliflower gnocchi, or garlic herb spaghetti for extra earthy flavors.

Try them for breakfast! Pile them onto buttered toast, on top of scrambled eggs, or put them in an omelet.

Recipe variations

  • Make it vegan: Just swap the butter for dairy-free butter.
  • Keep it oil-free: Remove some or all of the butter for white wine or vegetable stock.
  • Make it really herby: Add in more fresh herbs like basil, rosemary, or parsley.
  • Add some onions: Sauté white, yellow, or red onions with the mushrooms or top with green onions when they’re finished.
  • Make it saucy: Top the mushrooms with homemade chimichurri, tarragon sauce, or more garlic butter.
Woman's hands holding a white bowl and a spoon, scooping out cooked brown mushrooms

Storing and freezing tips

Keep the leftovers for your toast the next morning or enjoy them as a simple side dish. Store the mushrooms in a shallow, airtight container in the fridge. They should stay fresh for up to 1 week.

You can also freeze cooked mushrooms by laying them out on a lined baking sheet. Place them in the freezer until they’re hard, and then transfer the mushrooms to a sealed bag or container.

Large white bowl with a spoon and filled with cooked brown mushrooms.

More side dishes to try

Any of these flavorful side dishes will give your dinner or lunch a boost:

If you fall in love with these Sautéed Garlic Mushrooms With Thyme as much as I think you will, make sure to post and tag @lenaskitchenblog on Instagram and use #lenaskitchenblog hashtag!

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5 from 3 votes

Sautéed Garlic Mushrooms With Thyme

These easy Sautéed Garlic Mushrooms With Thyme are the perfect 15 minute side dish to serve with any meal. Caramelized in garlic butter and a splash of soy sauce gives the mushrooms a boost and makes each bite rich and juicy.
Prep Time5 mins
Cook Time7 mins
Total Time13 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: 20 minute recipe, appetizer, easy appetizer, herbs, mushrooms, side dish, sides, vegetarian
Servings: 2 servings
Calories: 365kcal
Author: Lena Gladstone

Ingredients

  • 12 oz mushrooms cremini and shitake, cut in half
  • 6 tbsp unsalted butter
  • 6 sprigs thyme
  • 6 cloves garlic finely chopped
  • ¼ tsp sea salt
  • 3 tsp light soy sauce

Instructions

  • Cut the mushrooms in half and finely chop the garlic.
  • Heat a pan to medium-high heat. Add in 4 tablespoons of butter and the mushrooms. Cook for 5-7 minutes. Add salt and cook for 1 more minute.
  • Add the garlic and the remaining 2 tablespoons of butter. Turn down the heat to medium-low and cook for 1 more minute. Add the thyme and soy sauce, mix, and cook for 1 more minute.

Nutrition

Calories: 365kcal | Carbohydrates: 10g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 92mg | Sodium: 808mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1207IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 2mg

Easy And Creamy Mashed Potatoes

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Make these Easy And Creamy Mashed Potatoes to serve with all of your meals! All you need are 5 ingredients and less than 30 minutes to whip them up. Instant Pot and crockpot instructions included.

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Close up of a bowl of mashed potatoes with melted butter and green herbs on top.

Can you really call it Thanksgiving without the mashed potatoes and gravy? It’s a must-have side dish!

These Easy And Creamy Mashed Potatoes are melt in your mouth delicious. With only 5 ingredients, they can easily be whipped up in under 30 minutes and store easily so you can enjoy them all week long. A simple mix of butter, cream, and salt make these potatoes heavenly and rich.

In no time, you end up with luscious and rich mashed potatoes. Make sure to serve them next to the Thanksgiving turkey or as a side dish to spruce up your rib-eye steak for dinner.

Plate with yellow potatoes piled on top of each other. Milk and butter on the side.

Ingredients you need

Every good recipe for mashed potatoes needs fat, flavor, and salt to cut back on the natural starchiness. These 5 basic ingredients are probably already in your kitchen! If you want to up the flavor, I’ve included lots of mix-in ideas for you below.

This is what you need:

  • Yukon Gold potatoes
  • Unsalted butter
  • Heavy cream or whole milk
  • Salt
  • Fresh herbs

How to make Easy And Creamy Mashed Potatoes

Peeling and chopping the potatoes instead of boiling them whole makes this recipe super easy and quick. When they’re done, the potatoes turn out soft and velvety smooth.

Here’s how it’s done:

  1. Boil the potatoes: Place the peeled and quartered potatoes in a large pot with salt. Add water into the pot until it’s covering the tops of the potatoes. Bring it up to a boil over high heat and cook for 10 to 15 minutes, or until the potatoes are very soft.
  2. Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter and the cream/milk and mash really well. Feel free to use a little extra cream if you need to loosen up the mash.
  3. Serve: Transfer to a serving bowl and drizzle over some extra melted butter. Sprinkle fresh chives or parsley on top and enjoy!

You’ll need the right tool to get the perfect mash. Luckily, you have a few options:

  • Mash them right in the pot using a hand masher or a fork.
  • Mash with an immersion blender.
  • Add the potatoes, cream, and butter to a blender or food processor and blend until smooth.
2 images of yellow chopped potatoes in a large pink pot.

How to make mashed potatoes in an Instant Pot

Peel and chop the potatoes first, then place them in the Instant Pot with water and salt. Lock the lid in place and set the valve to seal. Cook on manual pressure for 8 minutes.

Once they’re done, quick release the pressure and drain the potatoes. Place them back in the pot with the rest of the ingredients and mash until smooth.

How to make mashed potatoes in a crockpot

Again, peel and chop the potatoes into chunks before placing them in the bowl of a slow cooker. Instead of water, cover the potatoes in vegetable or chicken stock (so they’re extra flavorful instead of waterlogged). Cover with a lid and cook on High for 3 to 4 hours (or until soft).

Add the rest of the ingredients into the pot when they’re done and mash until smooth.

Overhead view of a large bowl with mashed potatoes sitting on a white and grey dish towel.

Helpful recipe tips

  • Heat up the cream before pouring it into the potatoes. This will keep everything steaming hot before serving.
  • Leave the potatoes unpeeled for more texture or remove the peel. It’s up to you!
  • Don’t skimp on the fat! Heavy cream or whole milk will break down the natural starch and make the mash super creamy.

Variations and substitutions

  • Want the creamy texture without so much fat? Swap the heavy cream for Greek yogurt, sour cream, or dairy-free milk.
  • Make vegan mashed potatoes instead. Simply swap the dairy for a plant-based butter or cream cheese and unsweetened plant milk (like almond milk).
  • Add mix-ins for extra flavor. Stir in 2 or 3 minced cloves of garlic, crispy bacon, fresh parsley or chives, or shredded cheddar cheese or parmesan.
  • Mashed potatoes with gravy are what dreams are made of. Pour on your favorite storebought gravy or use my recipe for homemade red wine gravy.
  • Lower the carbs! Substitute half of the potatoes for cauliflower instead.
  • Can’t find Yukon gold potatoes? This recipe will still work whether you use Russet, red, or sweet potatoes.

Storing leftovers

Place the leftover mash in an airtight container and store them in the refrigerator for up to 4 days. 

To reheat, transfer the mash to a microwave-safe dish and microwave for 2 or 3 minutes (stirring in between). Alternatively, reheat the leftovers in a pot in a 350ºF oven for 20 to 30 minutes.

Close up of a bowl of mashed potatoes with melted butter and green herbs on top.

What to serve with mashed potatoes

There’s no competition: mashed potatoes are the best side dish. They can be a soft bed for vinegar chicken and beef short ribs, or served on the side of a grilled flank steak.

Make them a part of a long line of side dishes for the holidays. They would pair so nicely with miso butter glazed carrots, butternut squash risotto, sautéed broccolini, chopped salad, or chicken pot pie.

More potato recipes

You’re going to love these warm and satisfying potato recipes:

If you give these Easy And Creamy Mashed Potatoes a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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4.25 from 4 votes

Easy And Creamy Mashed Potatoes

Make these Easy And Creamy Mashed Potatoes to serve with all of your meals! All you need are 5 ingredients and less than 30 minutes to whip them up. Instant Pot and crockpot instructions included.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: 30 minute meal, appetizer, easy, easy appetizer, holiday, mashed potatoes, potatoes, side dish, sides, simple
Servings: 4 servings
Calories: 432kcal
Author: Lena Gladstone

Ingredients

  • 3 lb Yukon gold potatoes peeled and quartered
  • salt to taste (for boiling)
  • 4 tbsp unsalted butter cubed (plus more for topping potatoes)
  • ⅓ cup heavy cream or whole milk warmed
  • fresh herbs (chives or parsley) chopped for garnish

Instructions

  • Place peeled potatoes in a large pot with 1 tablespoon of salt. Add water so it’s covering potatoes by approximately 4-5 inches.
  • Bring to a boil over high heat. Once it's boiling, reduce the heat so it’s at a rapid simmer. Cook for approximately 10-15 minutes or until the potatoes are very soft and falling apart when pierced with a fork.
  • Drain well, then return to the pot.
  • Add the butter and the cream then mash until very smooth. Add a little extra cream as needed to loosen up the mash.
  • Transfer to a serving bowl and drizzle over some extra melted butter. Sprinkle with some fresh chives or herbs of choice, and serve!

Notes

Instant Pot Instructions:
  • Peel and chop the potatoes first, then place them in the Instant Pot with water and salt.
  • Lock the lid in place and set the valve to seal.
  • Cook on manual pressure for 8 minutes.
  • Once they’re done, quick release the pressure and drain the potatoes.
  • Place them back in the pot with the rest of the ingredients and mash until smooth.
 
Crockpot instructions:
  • Again, peel and chop the potatoes into chunks before placing them in the bowl of a slow cooker.
  • Instead of water, cover the potatoes in vegetable or chicken stock (so they’re extra flavorful instead of waterlogged).
  • Cover with a lid and cook on High for 3 to 4 hours (or until soft).
  • Add the rest of the ingredients into the pot when they’re done and mash until smooth.

Nutrition

Calories: 432kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 30mg | Potassium: 1447mg | Fiber: 7g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 67mg | Calcium: 57mg | Iron: 3mg

Miso Butter Glazed Carrots

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Sweet and savory Miso Butter Glazed Carrots are the ultimate side dish for this holiday season. Taking less than 30 minutes, it’s an easy and creative recipe that makes eating vegetables fun!

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Close up of multicolored glazed carrots with sesame seeds and cilantro on top.

Get creative this holiday season with this recipe for Miso Butter Glazed Carrots! It’s a fun and creative twist on the usual roasted maple or balsamic vegetables that we’re so used to seeing. Serve them next to my Greek Crispy Chicken Thighs for a complete and hearty meal.

Roasting carrots in a miso and honey mixture turns eating vegetables into a treat! The carrots cook in oil and salt for 10 minutes in the oven before being drenched in dreamy miso butter and sweet honey. The soft carrots then soak in all of the sweet and savory flavors while the outside develops a caramel-like glaze.

It’s a fun and easy side dish to try for the holidays or when you need something quick on a weeknight. All you need are a handful of ingredients and less than 30 minutes to bring it all together!

What is miso?

Miso is a fermented soybean paste commonly used in Japanese cooking. It’s made by blending soybeans, grains, salt, and koji culture (for fermentation) together, then leaving it to ferment for 6 months to 5 years.

There are many types of miso, but they can all be categorized by color: red, white, and blended. 

  • Red miso: This has a stronger flavor and is much more salty, due to its longer fermentation process.
  • White miso: This is less salty and has a more mild flavor because it’s made with more grains than soybeans.
  • Blended miso: A combination of white and red, for when you want balance!

You can use any color of miso you like in this recipe, but white has the most neutral flavor and won’t overpower the natural carrot taste.

Multicolored glazed carrots in a white bowl with sesame seeds and cilantro on top.

Ingredients you need

The ingredients in this glazed carrot recipe add deep and savory flavors to a normally simple vegetable. It’s an inventive and creative side dish, perfect for when you want to impress family members around the holidays.

This is what you need:

  • Whole Dutch carrots
  • Miso paste
  • Unsalted butter
  • Honey
  • Olive oil
  • Sea salt
  • Sesame seeds
  • Cilantro

What are dutch carrots?

Also known as baby carrots, dutch carrots are much smaller and skinnier than the kind that comes in a large bag at the grocery store. They’re usually sold in a bunch with their green tops still attached. 

Dutch carrots have a slightly sweeter, more “organic” flavor than other varieties, making them an ideal choice for a fancy side dish. Since they come in so many colors as well, you can really add a pop of color to your plate with just a few carrots!

Peeled carrots in a large bowl. Cilantro, miso, salt, and sesame seeds in small bowls on the side.

How to make Miso Butter Glazed Carrots

This quick and easy side dish is perfect when you need veggies in a pinch. Make it for Thanksgiving, Christmas, or any family gathering!

Here’s how to make it: 

  1. Make the miso butter: Preheat the oven. Mix the softened butter and miso paste together in a small bowl.
  2. Prepare the carrots: Clean, trim, and peel the carrots. Rub in olive oil and salt, then place them on a baking sheet. Roast for 10 minutes.
  3. Toss in miso butter: Remove the carrots from the oven and toss gently in the honey and half of the prepared miso butter. Place them back in the oven for another 8 to 10 minutes
  4. Serve: Toss the roasted carrots in the remaining miso butter, add your garnish, and serve.
3 images of peeled carrots in a large baking dish.

Stovetop instructions

Bring a large pot of water to a boil, lower the heat to medium, then add in the carrots. Let them cook for 8 to 10 minutes or until they’re fork-tender, then drain. Heat a skillet over medium heat with the olive oil, then add in the carrots and toss with salt, miso butter, and honey.

Move the carrots around in the pan for 2 or 3 minutes to cook and coat in the flavors. Add to a serving plate with the garnishes when done.

Roasted carrots in a large bowl with sesame seeds and cilantro on top.

Helpful recipe tips and substitutions

  • Can’t find colorful dutch carrots? Just peel and cut regular orange carrots into quarters lengthwise instead.
  • Don’t want to use carrots? The miso glaze would be delicious on roasted sweet potatoes, squash, parsnips, and other root vegetables.
  • Both red and white miso paste will work. Keep in mind that white miso has a milder flavor than red and won’t be overpowering.
  • Don’t want to use honey? Maple syrup is an excellent substitution, especially in fall!

Storing leftovers

Store any leftover roasted carrots in an airtight container in the fridge. They should last for about 5 to 6 days.

Reheating them in a 400ºF oven or in a skillet over medium heat will help retain their texture and flavor. They can be reheated in the microwave for 1 or 2 minutes but may turn out softer than you like.

Close up of multicolored glazed carrots with sesame seeds and cilantro on top.

More side dishes for the holidays

Fill your holidays or weeknight dinners with plenty of creative and delicious side dishes:

If you give these Miso Butter Glazed Carrots a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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5 from 4 votes

Miso Butter Glazed Carrots

Sweet and savory Miso Butter Glazed Carrots are the ultimate side dish for this holiday season. Taking less than 30 minutes, it’s an easy and creative recipe that makes eating vegetables fun!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American, Asian
Keyword: 30 minute meal, appetizer, roasted, side dish, sides, vegetarian, veggies
Servings: 4 servings
Calories: 182kcal
Author: Lena Gladstone

Ingredients

Roasted Miso Butter Glazed Carrots

  • 2 bunches dutch carrots trimmed and peeled
  • 1 ½ tbsp olive oil
  • sea salt to taste
  • 1 ½ tsp miso paste
  • 2 tbsp unsalted butter softened
  • ½ tbsp honey

Garnish

  • 1 tsp sesame seeds
  • 1 tbsp cilantro finely chopped

Instructions

  • Preheat oven to 400°F.
  • Mix the softened butter and miso paste together in a small bowl.
  • Clean, peel, and trim the carrots as necessary.
  • Rub the olive oil and salt into the carrots, place them on a baking sheet or in a shallow baking dish, then roast for 10 minutes.
  • Remove from the oven and pour on the honey and half of the miso butter. Toss gently before placing them back in the oven for another 8 – 10 minutes.
  • Once cooked, toss the carrots in the remaining miso butter. Transfer them to a serving platter and add garnish with sesame seeds and cilantro.

Notes

Storage:
  • Store any leftover roasted carrots in an airtight container in the fridge. They should last for about 5 to 6 days.
  • Reheating them in a 400ºF oven or in a skillet over medium heat will help retain their texture and flavor. They can be reheated in the microwave for 1 or 2 minutes but may turn out softer than you like.

Nutrition

Calories: 182kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 202mg | Potassium: 544mg | Fiber: 5g | Sugar: 10g | Vitamin A: 28578IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg

Easy Sautéed Broccolini With Garlic and Lemon

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Prepare this Easy Sautéed Broccolini With Garlic and Lemon in only 10 minutes! It’s a bright, flavorful, and vibrant veggie side dish that pairs perfectly with weeknight meals.

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White plate with cooked broccolini and lemon slices. Large spoon on the plate for serving.

Who would have thought a deliciously flavored side dish only required simple ingredients?

This Easy Sautéed Broccolini With Garlic and Lemon is so flavorful, bright, and vibrant! It’s a 10-minute recipe with simple ingredients you can serve with weeknight dinners or at your holiday celebrations. Pair it with fish, steak, and chicken for a healthy and nutrient-packed meal!

This side dish is a total breeze to prepare and cook. Once your ingredients are prepped, sautée them all in a skillet for a few minutes and serve! Quick, easy, and flavorful enough to please almost anyone.

Serve this easy sautéed broccolini on its own dressed in olive oil or pesto, or on the side of Baked Salmon or Roasted Butternut Squash Risotto.

Sliced broccolini and lemon on a wood cutting board.

What is broccolini?

This bright green and healthy vegetable looks just like a baby version of broccoli. It’s actually a hybrid of broccoli and gai lan (Chinese broccoli), and sometimes goes by the name, “baby broccoli” (how fitting!). It’s part of the brassica family, where you’ll find broccoli, brussel sprouts, and cabbage as well.

Broccolini has long stems and small florets. Its taste is similar to broccoli, except it’s less bitter and has a touch of sweetness. Broccolini also has many health benefits and is a source of vitamin c, beta-carotene, fiber, and much more.

Broccolini can be cooked in almost any way you can imagine. It tastes great panfried with garlic butter and lemon, throw it on the grill with seafood or steak, or roast it in the oven with more veggies. Cook it any way you would cook broccoli!

Broccolini vs. broccoli rabe

No, these two vegetables are not the same. Broccoli rabe (or rapini) is a leafy vegetable with thin stalks, buds, and a bitter taste. The buds look similar to broccoli or broccolini but are much smaller.

Broccolini, lemon slices, and garlic in a large pink skillet.

Ingredients you need

All you need are 6 easy ingredients to make this flavorful side dish. 

This is what you need:

  • Broccolini
  • Lemon
  • Olive oil
  • Sea salt
  • Garlic
  • Water
Close up of a white plate with cooked broccolini and lemon.

How to make easy sautéed broccolini

This is a great time-saving side dish that’s ready in just 10 minutes. You get so much flavor for such little effort!

Here’s how to make it:

  1. Place everything in a hot skillet: Heat your large skillet with oil over medium-high heat and sauté the broccolini, lemon slices, salt, and garlic slices. Cook for around 7 minutes, moving the skillet continuously to ensure nothing burns.
  2. Add the water: Pour the water into the skillet. After a couple minutes, the water will cook off and the broccolini stems will soften.
  3. Serve: Serve the sautéed broccolini with an extra drizzle of olive oil on a platter with dinner and enjoy!
White plate with cooked broccolini and lemon.

Helpful recipe tips

  • Prepare the broccolini for cooking by trimming the end of the stems. You can also cut each broccolini bunch in half if they’re too thick. 
  • Slice the lemons and garlic cloves into thin slices before adding them to the skillet.
  • Sautéeing the broccolini in a little water right before it finishes cooking helps the stiff stems to soften and takes away the need to parboil the vegetables.
  • Make this recipe oil-free and replace the olive oil with an extra 4 tablespoons of water.
  • Test the firmness of the broccolini by poking it with a fork at it cooks. You want the fork to pierce the thickest point somewhat easily.
  • Toss the broccolini and garlic every minute or so in the pan so it doesn’t burn. This also helps to fully coat everything in the oil and lemon juice.
  • You’ll know the broccolini is ready when it turns to a rich, bright green color. If the color dulls, that means it’s overdone but can still be eaten.
  • Can’t find broccolini? Feel free to make this recipe with regular broccoli or broccoli rabe instead.

How to serve

Garlic and lemon broccolini is a side dish that’s bursting with flavor. It goes well next to crispy skinned salmon or added into a sushi poke bowl. Try it with steak and rib eye, or to compliment a baked chicken breast or Mediterranean chicken and orzo pasta.

You can also enjoy this dish on its own as a light lunch. Dress it up with parmesan cheese, a homemade pesto or chimichurri sauce, or topped with chopped nuts for a little protein.

Close up of a white plate with cooked broccolini and lemon.

Storing leftovers

If you end up with leftover cooked broccolini, store it in an airtight container or sealed bag in the fridge. It should stay fresh for up to 1 week.

Leftovers can be reheated in a skillet or the microwave until warmed through. Feel free to add in a little water or oil, garlic, and lemon for added flavor.

More veggie side dishes

Make sure to include this side dish and more to fill your weeknight meals with plenty of vegetables:

Did you try this Easy Sautéed Broccolini With Garlic and Lemon? Let me know what you think and what kind of meal you enjoyed it with in the comments below. Don’t forget to snap a pic and tag me on Instagram! I would love to share your recreation with my followers.

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5 from 1 vote

Easy Sautéed Broccolini With Garlic and Lemon

Prepare this Easy Sautéed Broccolini With Garlic and Lemon in only 10 minutes! It’s a bright, flavorful, and vibrant veggie side dish that pairs perfectly with weeknight meals.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: 20 minute recipe, easy, easy appetizer, side dish, sides, vegan, vegetarian, veggies
Servings: 4 servings
Calories: 100kcal
Author: Lena Gladstone

Ingredients

  • 2 bunches broccolini trimmed and halved if stem is thick
  • 1/2 lemon sliced
  • 3 tbsp olive oil divided
  • 1 tsp sea salt
  • 3-4 cloves garlic finely sliced
  • 4 tbsp water

Instructions

  • Trim the ends from the broccolini. Cut the bunches in half if the stems are too thick. Slice the lemon and garlic into thin slices.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, broccolini, lemon slices, salt, and garlic to the skillet. Cook for 5-7 minutes, moving everything around every minute or so so nothing burns.
  • Pour in the 4 tablespoons of water. Cook for another 2 minutes while the water cooks off and the stems soften.
  • Place everything from the skillet on a platter to serve. Drizzle with the remaining 1 tablespoon of olive oil.

Nutrition

Calories: 100kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg

Dark Chocolate Almond Butter Cups

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This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

My Dark Chocolate Almond Butter Cups are easy to make and a healthy dessert to always have on hand. Made with tasty, sweet, and nutritious ingredients, you can enjoy as many as you want guilt-free!

Jump to Recipe
Overhead shot of chocolate almond butter cups with a bite out of one.

I shopped at Safeway in my local area, but you can also find Open Nature® and O Organics® products exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb. 

Safeway also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop! I love the convenience of shopping online and driving up to the store to safely get my items without leaving my car.

Jar of almond butter, coconut oil, and sliced almond in the background and almond butter cups in foreground.

If you like peanut butter cups, you’re going to LOVE these Dark Chocolate Almond Butter Cups. They’re a healthy version of the beloved chocolate peanut butter treat, plus they’re easy to make! All you need are a handful of easy, gluten-free, and vegan ingredients.

Having these healthy treats on hand will surely stop any chocolate craving in its tracks. What I personally love about making these dark chocolate almond butter cups is that they don’t require an oven! Whip up a large batch of this no-bake dessert in under an hour and keep them in your freezer for months.

What kind of almond butter and chocolate is best?

Both creamy or crunchy almond butter will work in this dessert recipe. I used Open Nature Crunchy Almond Butter to make these. It’s a nutritious alternative to peanut butter that’s full of nutrients and still super tasty. 

You want to use high-quality dark chocolate. This will give you the best flavor and compliment every layer of salt, nuts, and sweetness. I used O Organics dark chocolate chips, but you could also use a 70-80% dark chocolate bar instead.

I highly recommend using Open Nature® and O Organics® products because they are a budget-friendly alternative that do not sacrifice quality and flavor. Both offer high-quality USDA-certified organic plant-based products and Open Nature® has high-quality, minimally-process plant-based products free from 110 food additives.

From quick high-protein snacks to convenient dinner solutions, Open Nature® and O Organics® have high quality, minimally processed, or USDA-certified organic plant-based products exclusively available in Safeway stores.

4 images of the steps to making chocolate almond butter cups.
Jar of almond butter and sliced almond laying down with almond butter cups on parchment paper

Ingredients You Need

You can find all of the ingredients for this recipe at your local Safeway. The 4 ingredients are easy to find and you can mix and match to customize your almond butter cups.

Here’s what you need:

  • O Organics dark chocolate chips
  • O Organics coconut oil
  • Open Nature crunchy almond butter
  • Sea salt
  • Open Nature almonds

Do I have to use almond butter?

No way! The center is totally customizable to your taste. Use sunflower butter as a nut-free alternative, or use peanut or cashew butter.

Muffin tin with chocolate almond butter cups with sliced almond on top.

How to Make Dark Chocolate Almond Butter Cups

As if this recipe could get any better, the almond butter cups are ready to enjoy in under 1 hour! They’re easy to put together and will set in the freezer in just 30 minutes.

Here’s how to make them:

  1. Line a muffin pan with muffin liners (use either mini, large, or silicone tins).
  2. Spoon a layer of melted chocolate in each mold so it covers the bottom. Pop the tin in the freezer for 5 minutes.
  3. Next, add a spoonful of almond butter on top of the bottom chocolate layer. Finish by covering the almond butter in another layer of melted chocolate. 
  4. Top each cup with a sprinkle of sea salt and put them back in the freezer for 30 minutes to set.
Woman's hand holding a chocolate almond butter cup next to others.

Helpful recipe tips

  • Use high-quality dark chocolate. The better the quality, the better the taste.
  • Melt the chocolate in the microwave: Add the chocolate with the coconut oil to a microwave-safe bowl. Heat in 20-second intervals, whisking each time until it’s fully melted.
  • Melt the chocolate in a double broiler: Place the chocolate and coconut oil in a heatproof bowl. Fill a medium saucepot ⅓ full of water and bring to a simmer on the stovetop, then place the bowl on top of the pot (making sure the water doesn’t touch the bowl). Stir until it’s fully melted.
  • Feel free to mix in a teaspoon of maple syrup to the almond butter. This can add a touch of sweetness, which may be needed depending on the brand of almond butter you use.
  • Missing the peanut butter? Customize the middle by using a mixture of half peanut butter, half almond butter.
  • Dark chocolate is the best choice, but if you don’t have any, you can use milk chocolate or even a ½ cup of cocoa powder instead.
  • Want more toppings? Sliced almonds would be the perfect addition to the tops of each chocolate cup! Don’t forget a sprinkle of sea salt.
Close up of chocolate almond butter cups piled on top of each other.

Storing Leftovers

You can keep the set chocolate almond butter cups in a sealed container either in the fridge or freezer. They’ll be a little softer if kept in the fridge and a little harder when stored in the freezer.

Multiple dark chocolate almond butter cups on a white cloth next to a spoonful of almond butter.
Pile of almond butter cups on top of each other on a white cloth.

More Dessert Recipes To Try

Did you try making these Dark Chocolate Almond Butter Cups? If so, let me know what you think by leaving a comment below! Don’t forget to take a picture and tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

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5 from 3 votes

Dark Chocolate Almond Butter Cups

My Dark Chocolate Almond Butter Cups are easy to make and a healthy dessert to always have on hand. Made with tasty, sweet, and nutritious ingredients, you can enjoy as many as you want guilt-free!
Prep Time5 mins
Freeze Time35 mins
Total Time40 mins
Course: Dessert, Sweet
Cuisine: American
Keyword: chocolate, dessert, gluten free, nuts, peanut butter, sweet, treat, vegan
Servings: 12 servings
Calories: 187kcal
Author: Lena Gladstone

Ingredients

Chocolate Layers

  • 10 oz O Organics dark chocolate chips melted
  • 1 tsp O Organics coconut oil

Peanut Butter Layer

  • 6 tbsp Open Nature crunchy almond butter add 1/2 tbsp into each cup

Toppings

  • ¼ tsp sea salt
  • 1 tbsp sliced Open Nature almonds

Instructions

  • Line a muffin pan with muffin liners (use either mini, large, or silicone tins).
  • Spoon a layer of melted chocolate in each mold so it covers the bottom. Pop the tin in the freezer for 5 minutes.
  • Add a spoonful of almond butter on top of the bottom chocolate layer.
  • Finish by covering the almond butter in another layer of melted chocolate.
  • Top each cup with a sprinkle of sea salt and sliced almonds.
  • Freeze for 30 minutes to set.
  • Store in the refrigerator or freezer until ready to serve. Enjoy!

Notes

  • Melt the chocolate in the microwave: Add the chocolate with the coconut oil to a microwave-safe bowl. Heat in 20-second intervals, whisking each time until it’s fully melted.
  • Melt the chocolate in a double broiler: Place the chocolate and coconut oil in a heatproof bowl. Fill a medium saucepot ⅓ full of water and bring to a simmer on the stovetop, then place the bowl on top of the pot (making sure the water doesn’t touch the bowl). Stir until it’s fully melted.
  • The almond butter cups can be stored in the freezer and enjoyed for months.

Nutrition

Calories: 187kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 218mg | Fiber: 2g | Sugar: 8g | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

Easy Chebureki With Beef And Pork – Чебуреки

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Easy Chebureki With Beef And Pork makes for a quick snack or side dish. This traditional Russian meat pie is stuffed with two kinds of meat, deep-fried, and dipped in sour cream. They’re crispy and delicious!

Jump to Recipe
6 golden brown cheburekis laying on each other on a plate with sour cream in a small dish on the side

Easy Chebureki With Beef And Pork Recipe

This recipe brings me back to the days in Russia when I would help my mom run errands. When hunger struck, we would always stop for a helping of hot and ready chebureki meat pies. The traditional Russian street food was available almost everywhere we went!

The super quick recipe for Easy Chebureki With Beef And Pork uses pre-made raw flour tortillas and are stuffed with a tasty combination of beef and pork. They turn golden brown as they fry in oil and are a crispy little snack!

Chebureki with beef and pork is my favorite flavor combination. The meat is mixed with sweet onion, fresh herbs, and seasonings. Make it a meal and serve hot chebureki with a side salad and sour cream or ranch dressing for dipping. 

What is Chebureki?

Chebureki is a traditional Russian meat pie. Fill them with either ground beef, pork, chicken, or turkey. Add some onions, herbs, and seasonings to balance the flavors in the filling.

The meat is sandwiched between unleavened dough or raw tortillas (the quicker option). Finish by frying chebureki in oil until turning golden brown.

Ingredients You Need

My chebureki with beef and pork recipe uses easy, simple ingredients:

  • Ground beef and pork mix
  • Sweet onion
  • Salt
  • Fresh parsley
  • Raw flour tortillas (I use TortillaLand Uncooked, Flour, Medium Soft Taco Size tortillas)
  • Oil for frying (vegetable, canola, or extra light olive oil)

Can I Use Regular Tortillas Instead?

This chebureki recipe will only work with raw tortillas. Cooked tortillas will not seal in the meat filling properly or they could crack when deep-fried. My favorite raw tortillas to use are TortillaLand Uncooked, Flour, Medium Soft Taco Size tortillas.

6 raw cheburekis on a countertop

What Kind Of Meat Is Best for Chebureki?

You can use any type of meat in your chebureki! It’s a very flexible recipe that tastes delicious when made with ground beef, pork, chicken, turkey, or any other meat you can think of. I love to make mine using a mix of ground beef and pork with complimenting simple seasonings like onion, salt, and parsley.

You can buy the meat pre-ground or grind it yourself using a meat grinder. This will give you the best, most fresh flavor.

How To Make Chebureki

This Russian chebureki recipe is very easy to conquer! The pies are crunchy on the outside and juicy on the inside once they’re finished cooking.

Here’s how to make easy homemade chebureki meat pies:

  1. In a large bowl, thoroughly mix together 1 pound of ground beef and pork, finely chopped onion, 1 tsp of salt, and 1/4 cup of water.
  2. Place about 2 tablespoons of meat filling in the middle of 1 raw tortilla. Spread the filling around the tortillas to create a half-circle, leaving about a ½ inch border around the edge. Fold the dough in half, making sure to let any air out. Use your fingers to press down on the edges of the dough to seal. Lastly, use a pizza cutter to trim along the edge of the dough (this will also give the chebureki a fun design). Alternatively, use a fork to press down the dough to seal the edges fully.
  3. In a skillet, add enough oil to cover the bottom (about 1.5 to 2 cups). I typically start with less oil and add more halfway for instance (while cooking in batches).
  4. Over medium-low heat, fry 2 chebureki in the skillet at a time. Fry for about 2 to 3 minutes per side or until golden in color.
  5. Place the cooked chebureki on a plate with a paper towel to absorb the extra oil. Afterward, let them rest for at least 5 minutes as to not burn your mouth.
  6. To serve, enjoy the chebureki hot with a side of sour cream and salad!
6 golden brown cheburekis lined up on a white plate

How To Store

Freeze the uncooked leftovers and fry them up to enjoy them over several weeks! Store leftover uncooked chebureki by wrapping a batch in plastic wrap with a piece parchment paper in between each pie. Seal them in a Ziploc bag and freeze for up to 3 weeks.

To thaw, place the frozen chebureki in the fridge overnight and cook in a frying pan with a little oil over medium heat until cooked through.

Woman's hand ripping a cooked chebureki in half to show the filling. Batch of cooked chebureki on a plate on the side.

More Russian-Inspired Recipes You’ll Love

These other Russian-inspired recipes are delicious and packed with flavor just like the chebureki with beef and pork:

Close up of golden brown cheburekis on a white plate with paper towel

Did you try my Easy Chebureki With Beef And Pork recipe? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations.

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4.81 from 21 votes

Easy Chebureki With Beef And Pork – Чебуреки

Easy Chebureki With Beef And Pork makes for a quick snack or side dish. This traditional Russian meat pie is stuffed with two kinds of meat, deep-fried, and dipped in sour cream. They’re crispy and delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Russian, ukrainian
Keyword: appetizer, beef, pork, russian food, side dish, sides, snack, street food, ukranian food
Servings: 16 pieces
Calories: 287kcal
Author: Lena Gladstone

Ingredients

  • 1 lb ground beef and pork mix or just beef
  • 1 small sweet onion extra finely chopped
  • 1 tsp salt
  • ⅓ cup parsley finely chopped, you can also use green onion or dill
  • ¼ cup water
  • 16 raw flour tortillas
  • 1.5-2 cup vegetable oil canola or extra light olive oil

Instructions

  • In a large bowl, thoroughly mix together 1 pound of ground beef and pork, finely chopped onion, 1 tsp of salt, and 1/4 cup of water.
  • Place about 2 tablespoons of meat filling in the middle of 1 raw tortilla. Spread the filling around the tortillas to create a half-circle, leaving about a ½ inch border around the edge. Fold the dough in half, making sure to let any air out. Use your fingers to press down on the edges of the dough to seal. Use a pizza cutter to trim along the edge of the dough (this will also give the chebureki a fun design). Alternatively, use a fork to press down the dough to seal the edges fully.
  • In a skillet, add enough oil to cover the bottom (about 1.5 to 2 cups). I typically start with less oil and add more halfway (while cooking in batches).
  • Over medium-low heat, fry 2 chebureki in the skillet at a time. Fry for about 2 to 3 minutes per side or until golden in color.
  • Place the cooked chebureki on a plate with a paper towel to absorb the extra oil. Let them rest for at least 5 minutes as to not burn your mouth.
  • Enjoy while hot with a side of sour cream and salad!

Notes

  • Freeze the uncooked leftovers and fry them up to enjoy them over several weeks! Store leftover uncooked chebureki by wrapping a batch in plastic wrap with a piece parchment paper in between each pie. Seal them in a Ziploc bag and freeze for up to 3 weeks.
    To thaw, place the frozen chebureki in the fridge overnight and cook in a frying pan with a little oil over medium heat until cooked through.

Nutrition

Calories: 287kcal | Carbohydrates: 17g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 20mg | Sodium: 373mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Easy Sesame Ginger Baked Salmon

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You’ll be enjoying this Easy Sesame Ginger Baked Salmon in less than 15 minutes! It’s a healthy, sweet, and flavorful Asian dish that can be served as a weeknight meal or nutritious lunch.

Jump to Recipe
Baked salmon with sesame ginger glaze served in a white bowl with black chop sticks and sliced radishes on top. Cucumber salad on the side.

Pack In The Flavor For Dinner

Salmon is such a great option for any meal. It’s light, packed with nutrients, and pairs well with a ton of flavors. Plus, it’s so easy to make!

This Easy Sesame Ginger Baked Salmon is a no-fuss, easy meal that can be served over rice, noodles, salad, or a grain bowl. This delicious glaze uses traditional Asian flavors to coat the outside of the fish, giving each bite depth and a tasty caramelized crust.

This salmon recipe can be whipped up in a jiffy and there’s no marinating involved, making it a great option when you need a quick dinner option. Complete this exciting dish with perfectly paired side dishes, like my Easy 5 Minute Asian Cucumber Salad or Asian Pork Meatballs. 

This Is Why Salmon Is So Great

Not only is salmon delicious but it’s also very good for you! It contains protein, omega-3 fatty acids, and is loaded with B vitamins. It’s a food that our bodies turn to energy and increases the functionality of our brains and nervous systems.

Salmon is also very versatile, easily taking on a variety of sweet or savory flavors. It’s a satisfying ingredients that doesn’t rely on breading or deep-frying. Perfect for gluten-free and low-carb eaters!

Sesame Ginger Baked Salmon Ingredients

The salmon will soak in the delicious and traditional Asian flavored glaze at it bakes in the oven. Baked salmon with brown sugar has a sweet caramelized coating on the outside. With the addition of sesame, ginger, and garlic, each bite is deep and rich.

This is what you need to make my Easy Sesame Ginger Baked Salmon:

  • Salmon
  • Soy sauce
  • Sesame oil
  • Ginger
  • Garlic
  • Brown sugar

Fresh toppings are the pièce de résistance! Top the baked salmon with green onions, radishes, and sesame seeds for a tasty crunch.

2 bowls of sesame ginger baked salmon in white bowls with chopsticks, sauce, cucumber salad, green onions, radishes, and sesame seeds on the side.

How To Make This Easy Salmon Recipe

There are only four easy steps to follow in this easy baked salmon recipe. 

  1. Preheat the oven to 450ºF and prepare a cookie sheet with foil or parchment paper.
  2. Make the sesame ginger sauce by whisking all of the ingredients (except the salmon) together in a large bowl.
  3. Place your salmon filet on the prepared cookie sheet and brush on half the sauce. Flip the filet to the other side brush more sauce on top. Reserve a little sauce for serving.
  4. Cook the salmon skin side up for 12 to 15 minutes.

Marinating The Salmon

While this recipe doesn’t require any marinating, it is an option! Marinating salmon in the ginger sesame glaze will help it soak in the juices and produce a more flavorful bite. It’s a step to add when you have a little extra time!

Simply whisk all of the ingredients for the sesame ginger sauce in a large bowl or Ziploc bag, then add the salmon filet. Cover the bowl with plastic wrap or seal the bag, then let the salmon sit covered in the marinade in the fridge.

You can marinate the fish for as little as 30 minutes or up to 24 hours in the fridge because it isn’t an acid-based marinade. Any longer and the fish may begin to break down and become mushy.

Woman's hands holding a white bowl and black chopsticks with baked sesame ginger salmon, noodles, and cucumber salad inside.

More Helpful Cooking Tips

  • The best temperature to bake salmon in the oven is 450ºF. As a result of the high heat, the fish will cook faster and form a caramelization on the outside.
  • Salmon filets can bake for 12 to 15 minutes in the oven. This won’t dry out the fish and help retain its flavors.
  • Easily adjust the sauce flavors by adding a little honey for more sweetness, lemon juice for tartness, or sriracha for heat.
  • Make this dish entirely gluten-free by swapping the soy sauce for tamari.

Making Baked Salmon Ahead of Time

This dish can be served hot or cold and can easily be made well in advance. Bake the salmon up to 1 day ahead of time, storing it in an airtight container in the fridge. Allow it to reach room temperature before serving.

Hot salmon out of the oven will go perfectly with sauteed bok choy and rice. Chilled salmon works perfectly as an added protein on salad or cold rice noodles.

Close-up of sesame ginger baked salmon in a white bowl and black chopsticks. Served over noodles and cucumber salad on the side.

More Salmon Recipes

Baked salmon in a white bowl with radishes on top and cucumber salad on the side. Sliced radishes, green onion, and cucumber salad on the side.

Did you try this Easy Sesame Ginger Baked Salmon? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations.

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5 from 9 votes

Easy Sesame Ginger Baked Salmon

You’ll be enjoying this Easy Sesame Ginger Baked Salmon in less than 15 minutes! It’s a healthy, sweet, and flavorful Asian dish that can be served as a weeknight meal or nutritious lunch.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: Asian
Keyword: asian, baked, dinner, easy dinner, low carb, low carb dinner, salmon
Servings: 2 servings
Calories: 517kcal
Author: Lena Gladstone

Ingredients

Salmon

  • 1 lb salmon
  • ¼ cup soy sauce
  • 1 ½ tbsp sesame oil
  • 2 tbsp ginger grated
  • 5 cloves garlic grated
  • 3 tbsp brown sugar

Toppings

  • green onions
  • radishes
  • sesame seeds

Instructions

  • Preheat the oven to 450ºF and prepare a cookie sheet with foil or parchment paper.
  • Make the sesame ginger sauce by whisking all of the ingredients (except the salmon) together in a large bowl.
  • Place your salmon filet on the prepared cookie sheet and brush on half the sauce. Flip the filet to the other side brush more sauce on top. Reserve a little sauce for serving.
  • Cook the salmon skin side up for 12 to 15 minutes.
  • Serve the salmon with reserved sauce over noodles, rice, in a grain bowl, or on top of salad. It tastes great hot or cold!

Notes

You can marinate the salmon ahead of time if you want. Simply whisk all of the ingredients for the sesame ginger sauce in a large bowl or Ziploc bag, then add the salmon filet. Cover the bowl with plastic wrap or seal the bag, then let the salmon sit covered in the marinade in the fridge.
Because this marinade is not acid-based, you can marinate the fish for as little as 30 minutes or up to 24 hours in the fridge. Any longer and the fish may begin to break down and become mushy.

Nutrition

Calories: 517kcal | Carbohydrates: 23g | Protein: 49g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 1727mg | Potassium: 1256mg | Fiber: 1g | Sugar: 18g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg

Boiled Baby Potatoes With Garlic Butter And Dill

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Loaded with flavors and herbs, these Boiled Baby Potatoes With Garlic Butter And Dill make for a quick and tasty side dish. Don’t forget the fresh tarragon sauce for dipping!

Jump to Recipe
Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl with a serving spoon

Buttery, Herby Potato Goodness

This recipe brings me back to my childhood. My mom would make these potatoes all the time when I was growing up. With each buttery bite, I’m brought back to those happy times!

Spring and summer is a time for visits to the farmer’s market and gorgeous vegetable dishes. These Boiled Baby Potatoes With Garlic Butter And Dill are loaded with fresh flavor and are ready to eat in 15 minutes. When dipped in my new favorite tarragon sauce, they’re excellent on the side of pork chops and salad.

White baby potatoes in a bowl. Fresh dill, salt, garlic cloves, and butter on the side.

You Only Need 4 Ingredients

Have I mentioned how simple this recipe is? Boiled potatoes only require a little bit of help when it comes to enhancing their flavor. This is all we need:

  • Baby potatoes
  • Fresh dill
  • Butter
  • Garlic

What Kind of Potatoes Should I Use?

I really like the Yukon gold baby potatoes in this dish. You can buy them year-round in the grocery store or pick them up at the farmer’s market when they’re in season (late summer and fall). Otherwise, feel free to use baby red-skinned, white-skinned, or Peruvian purple potatoes.

How To Make This Recipe

Boiled baby potatoes with fresh herbs and butter only take 15 minutes to come together! No need to peel the potatoes or do much preparation. 3 steps and you’re done!

Here’s how to make this recipe:

  1. Bring salted water to a boil and add the potatoes. Boil the baby potatoes for 7 to 8 minutes or until fork-tender.
  2. Drain the water, then add in the butter to the same pot on medium heat. Sauté for 3 minutes, mixing to coat the potatoes in butter. Add the garlic and cook for an additional minute, making sure to continue mixing everything so the garlic doesn’t burn. Remove from heat and toss in the dill.
  3. Serve hot as is or top with tarragon sauce.

How To Roast Baby Potatoes

Seal in the flavor and roast the potatoes in the oven instead:

  1. Preheat your oven to 450ºF. Slice the potatoes in half.
  2. Toss the potatoes in a bowl with butter and garlic. Add to a lined cookie sheet.
  3. Roast for 20 minutes or until tender.
  4. Toss with fresh dill and serve.

How To Grill Baby Potatoes

Fire up the grill and throw on these potatoes for a super easy and barbeque-ready side dish:

  1. Slice potatoes in half. Add to a medium saucepan with water and bring to a boil. Simmer for 12 minutes.
  2. When done, drain the water and run cold water over the potatoes to stop the cooking process.
  3. Add potatoes to a bowl with butter and garlic. Toss to coat.
  4. Grill for 3 minutes a side until crispy and charred.
  5. Toss with fresh dill and serve.
Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl with a serving spoon

Tips for The Best Boiled Baby Potatoes

  • Mix up the flavors. Finish the dish with fresh parsley, rosemary, lemon juice, or cracked pepper.
  • Slice the potatoes in half to help them boil faster or for smaller bites.
  • Boiling baby potatoes with the skin on helps to retain their flavor and adds a little crunch. Don’t remove the skin!
  • If you have leftover cooked potatoes, store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave or pan-fry them with a little extra butter.
  • Serve the potatoes with a fresh Tarragon Sauce for more delicious flavors.
Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl, topped with green tarragon sauce

More Summer Side Dishes

Any of these recipes would be perfect at a summer barbeque or party:

What did you think when you tried these Boiled Baby Potatoes With Garlic Butter And Dill? So good, right?! Leave a comment below! Don’t forget to snap a pic and tag me on Instagram. I love to see your recreations!

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3.88 from 8 votes

Boiled Baby Potatoes With Garlic Butter And Dill

Loaded with flavors and herbs, these Boiled Baby Potatoes With Garlic Butter And Dill make for a quick and tasty side dish. Don’t forget the fresh tarragon sauce for dipping!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Side Dish
Cuisine: American
Keyword: 20 minute recipe, easy meal, gluten free, potato salad, potatoes, side dish, sides, vegetarian
Servings: 4 servings
Calories: 236kcal
Author: Lena Gladstone

Ingredients

  • 1.5 lbs baby potatoes
  • salt for water
  • 4 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp fresh dill
  • Tarragon Sauce for serving

Instructions

  • In a medium pot, bring salted water to a boil and add in the potatoes. Boil the baby potatoes for 7 to 8 minutes or until fork-tender.
  • Drain the water, then add in the butter to the same pot on medium heat. Sauté for 3 minutes, mixing to coat the potatoes in butter. Add the garlic and cook for an additional minute, making sure to continue mixing everything so the garlic doesn’t burn. Remove from heat and toss in the dill.
  • Serve hot as is or top with tarragon sauce.

Nutrition

Calories: 236kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 725mg | Fiber: 4g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 1mg

Salmon Patties With Homemade Tartar Sauce (Keto)

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Try these juicy Salmon Patties with Homemade Tartar Sauce as a healthy and time-saving appetizer or side dish! Using simple ingredients, this keto and gluten-free dish takes under 15 minutes to come together and is a real crowd-pleaser.

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Salmon patties on a serving plate with homemade tartar sauce on the side

Fresh and Satisfying Salmon Patties

Need a light weeknight meal or a healthy appetizer? These Salmon Patties with Homemade Tartar Sauce are the perfect option! They’re so easy to whip together and use fresh and simple ingredients. Unlike regular recipes, these salmon patties do not contain any flour, crackers, breadcrumbs, or mayo. It ticks all the boxes: low-carb, keto-friendly, gluten-free, and pescetarian friendly!

Better yet, salmon is rich in omega-3’s, making it the ultimate food for your brain and body. It gets even better when mixed and formed into small, fried cakes with fresh lemon, tangy mustard, and delicious herbs and spices. 

It’s not a party without the tartar sauce! Use my easy recipe to create your own seafood sauce from scratch. Plus, it’s the perfect partner to this appetizer and takes just 5 minutes to throw together.

Salmon Patty Ingredients

The list of ingredients in these patties is fairly short and simple:

  • Skinless salmon fillet
  • Egg yolk
  • Shallot or sweet onion
  • Fresh lemon juice
  • Salt
  • Dijon mustard
  • Smoked paprika
  • Dill

The egg yolks create an immaculate bind that will hold all of the ingredients together. Fresh lemon juice makes the patties extra juicy, plus it reduces the fishy smell from the salmon. Add a little extra squeeze of lemon to the finished patties.

Can I Use Canned Salmon?

Canned salmon is a great option if you’re running low on time and unable to shop for or prepare fresh salmon. Just know that skinless, boneless, fresh salmon fillet is the best option and will give you an unbeatable flavor.

How to Make Salmon Patties

Using a food processor will save you time in this recipe, however, feel free to throw everything in a large mixing bowl and combine the ingredients with a fork instead.

This is how you make fresh and crispy salmon patties:

  1. Mix Ingredients: In a food processor, add the salmon, egg yolk, lemon juice, onion, salt, dijon mustard, paprika, and dill. Pulse for 10 seconds or until all of the ingredients are well combined. DO NOT over blend.
  2. Form The Patties: Wet your hands with water and shape the salmon mixture into 8 balls. Use your hands to flatten each ball into patties.
  3. Pan Fry: Heat up a skillet with the cooking oil on medium heat. Fry the salmon patties, cooking for 2 to 2 ½  minutes per side, or until golden and crispy.
  4. Let Them Cool: Allow the salmon patties to rest on a cooling rack for 5 minutes.
  5. Serve and Enjoy: Transfer the patties to a serving plate. They’re best served warm with lemon wedges and homemade tartar sauce.

How To Make Salmon Patties In An Air Fryer

Cooking the patties in an air fryer will create a low-fat version and save you time. To do so, spray both sides of each salmon cake with cooking spray. Preheat the air fryer at 400ºF for about 3 minutes. Cook the patties for 6 to 8 minutes per side or until golden brown and crispy all around.

Can I Bake Salmon Patties Instead?

Of course! This is another great, low-fat option. To bake the salmon patties, preheat your oven to 425ºF. Place the patties on a baking sheet with parchment paper and bake for 8 minutes on each side.

Homemade Tartar Sauce Ingredients

This homemade and easy tartar sauce is tangy and the perfect pairing for the salmon cakes. These are the only ingredients you need: 

  • Mayonnaise
  • Buttermilk
  • Dill pickle + juice
  • Shallot or onion
  • Capers
  • Dried dill or parsley
  • Dijon mustard
  • Lemon juice
Close up of salmon patties with tartar sauce on the side and pickles

How to Make Homemade Tartar Sauce

Does it get any easier than this? Two steps and one bowl!

  1. Combine: In a small mixing bowl, add all of the ingredients and mix well to blend.
  2. Cover: Cover the bowl with plastic wrap and refrigerate for 30 minutes before serving.
Salmon Patties With Homemade Tartar Sauce on top of a kale salad

Recipe Variations

  • You don’t have to use egg yolks as a binder. Use a mixture of 6 tablespoons of water and 2 tablespoons of golden flaxseed meal as a substitution.
  • If you don’t have dill on hand, feel free to change the herbs to parsley, cilantro, or green onion.
  • Don’t like mayonnaise? Use plain Greek yogurt instead of mayo in the tartar dressing.
  • If you don’t have buttermilk at home, use an equal amount of plain yogurt instead, or pour 1 cup of milk over 1 tablespoon of white vinegar. Stir, and let it sit for 5 minutes.
Salmon Patties With Homemade Tartar Sauce on a serving plate with pickles and lemon wedges

How to Serve

Serve the keto-friendly salmon patties warm with a squeeze of fresh lemon juice and the homemade tartar sauce on the side. They go great as the protein next to a kale salad with fresh caesar dressing.

Looking for more tasty salmon dishes? Try these recipes:

Close up of Salmon Patties With Homemade Tartar Sauce on top of a kale salad

Did you try these Salmon Patties With Homemade Tartar Sauce? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.72 from 7 votes

Salmon Patties With Homemade Tartar Sauce (Keto)

Try these juicy Salmon Patties with Homemade Tartar Sauce as a healthy and time-saving appetizer or side dish! Using simple ingredients, this keto and gluten-free dish takes under 15 minutes to come together and is a real crowd-pleaser.
Prep Time10 mins
Cook Time5 mins
Tartar Sauce5 mins
Total Time15 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: 20 minute recipe, 30 minute meal, appetizer, easy appetizer, gluten free, keto, low carb, salmon, seafood, side dish, sides
Servings: 8 cakes
Calories: 319kcal
Author: Lena Gladstone

Equipment

  • Food Processor

Ingredients

Salmon Patties

  • 1 lb skinless salmon fillet cut into 1" chunks
  • 1 egg yolk
  • 1 small shallot or 1/4 sweet onion chopped
  • 1 tbsp fresh lemon juiced
  • ½ tsp salt
  • 1 ½ tsp Dijon mustard
  • ¼ tsp smoked paprika
  • 2 tbsp fresh dill chopped
  • 2 tbsp cooking oil
  • lemon wedges
  • tartar sauce for dipping

Tartar Sauce

  • 1 cup mayonnaise
  • 2 tbsp buttermilk
  • 2 tbsp dill pickle minced finely
  • 2 tbsp dill pickle juice
  • 2 tbsp shallot or onion minced finely
  • 1 tbsp capers drained and minced
  • 1 tbsp fresh dill or parsley finely chopped
  • 1 tsp Dijon mustard
  • ½ lemon juiced

Instructions

Salmon Patties

  • In a food processor, add the salmon, egg yolk, onion, lemon juice, salt, dijon mustard, paprika, and dill. Pulse for 10 seconds or until all of the ingredients are well combined. DO NOT over blend.
  • Wet your hands with water and shape the salmon mixture into 8 balls. Use your hands to flatten each ball into patties.
  • Heat up a skillet with the cooking oil on medium heat. Fry the salmon patties, cooking for 2 to 2 ½  minutes per side, or until golden and crispy.
  • Allow the salmon patties to rest on a cooling rack for 5 minutes.
  • Transfer the patties to a serving plate. They’re best served warm with lemon wedges and homemade tartar sauce.

Tartar Sauce

  • In a small mixing bowl, add all of the ingredients and mix well to blend.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes before serving.

Notes

TIPS:
  • Mince the tartar sauce ingredients finely for the best melding of the flavors. 
  • The salmon patties will last in an airtight container in the fridge for 5 to 7 days.
  • This homemade tartar sauce will last up to a week in the fridge.

Nutrition

Calories: 319kcal | Carbohydrates: 2g | Protein: 12g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 487mg | Potassium: 306mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Classic Homemade Caesar Dressing

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My Classic Homemade Caesar Dressing is so easy to make and requires just 7 pantry-staple ingredients. I promise you’ll never want to go back to store-bought dressing after learning to make your own!

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homemade caesar dressing in a jar with garlic, lemon, and parmesan on the side

Creamy And Classic Caesar Salad Dressing

Who doesn’t love a creamy, tangy, loaded caesar salad? Full of crunchy croutons, salty parmesan cheese, and fresh romaine, it’s a hearty meal with depths of flavor. You can’t go wrong when it’s paired with the perfect dressing!

My Classic Homemade Caesar Dressing is delicious on salads, as a delectable dipping sauce, or paired with chicken. Head into your pantry for the 7 staple ingredients needed, then simply blend them all together and voila! Easy and delicious dressing ready to be enjoyed.

I love this simple keto-friendly dressing on a classic grilled caesar salad or on top of Air Fryer Baked Sweet Potatoes for a savory side dish. 

homemade caesar dressing ingredients

Foolproof Pantry-Staple Ingredients

All you need for this classic dressing are a few simple ingredients:

  • Mayonnaise
  • Fresh parmesan cheese
  • Garlic
  • Lemon juice
  • Dijon mustard
  • Salt
  • Anchovies or anchovy paste

Don’t worry! The anchovies do NOT make the dressing taste fishy. They add a delicious and salty umami flavor that can’t be mimicked from replacement ingredients. Without them, the dressing will be lacking serious balance.

Also, try not to skip out on high-quality parmesan cheese. Freshly grated parmesan will take the dressing to another level. Plus, it will add to the rich, creamy texture.

How To Make Homemade Caesar Dressing

This is a one-jar, super simple dressing that comes together using just one tool: an immersion blender. You can also use a regular blender or small food processor. If you don’t have any of these tools, use a cheese grater to grate the garlic cloves and cheese, finely mince the anchovies, then whisk all the ingredients together in a bowl.

This is all you need to do to make my Classic Homemade Caesar Dressing:

  1. Add all of the ingredients to a large mason jar.
  2. Use an immersion blender to emulsify the mixture for 15 to 30 seconds. Pull the blender up and down to thoroughly mix everything.
  3. Stir the dressing and then taste to adjust the seasoning if needed. This is key to achieving your perfect taste. Add another anchovy for saltiness, or lemon juice for tartness.
spoonful and jar of my Classic Homemade Caesar Dressing

Recipe Variations

Traditional caesar dressing uses raw egg yolks beaten together with anchovy paste and olive oil. I can understand that it may be hard to get over anchovies and raw eggs being in the dressing, so if you’d like to omit any of these, try these variations instead:

  • Replace the anchovies or anchovy paste with 1 teaspoon of capers.
  • If removing the anchovies, add 1 teaspoon of dijon mustard and/or 1 teaspoon of Worcestershire sauce to make up for the lost flavors.
  • Omit the eggs entirely by replacing the mayo with ⅓ cup of soft tofu or plain Greek yogurt.

Making The Dressing Ahead Of Time

The dressing will stay fresh in an airtight container in the fridge for up to 2 weeks, and it can also be frozen. Make a double or triple batch, pour it into ice cube trays, and freeze. Thaw a few “ice cubes” overnight in a jar or container when you’re ready to use the dressing.

Caesar salad in a tray with my Classic Homemade Caesar Dressing

Did you try this recipe for Classic Homemade Caesar Dressing? Let me know what you think by leaving a rating and comment below! Don’t forget to take a picture and tag me @lenaskitchenblog on Instagram. I love to share your recreations to my page!

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4.74 from 15 votes

Classic Homemade Caesar Dressing

My Classic Homemade Caesar Dressing is so easy to make and requires just 7 pantry-staple ingredients. I promise you’ll never want to go back to store-bought dressing after learning to make your own!
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American
Diet: Gluten Free
Keyword: appetizer, caesar, croutons, dressing, keto, low carb, salad
Servings: 4 servings
Calories: 159kcal
Author: Lena Gladstone

Equipment

  • Immersion blender or blender

Ingredients

  • ⅓ cup mayonaise
  • ¼ cup Parmesan cheese freshly grated
  • 1 clove garlic
  • ½ large lemon juiced
  • 1 ½ tsp Dijon mustard
  • 1/2 tsp salt
  • 1-2 anchovies fillet or 1 1/2 tsp anchovy paste

Instructions

Classic Homemade Caesar Dressing

  • Add all of the ingredients to a large mason jar.
  • Use an immersion blender to blend all of the ingredients together. Pull the blender up and down until the dressing has emulsified. Blending will only take around 15-30 seconds.
  • Stir the dressing, and taste to adjust the seasoning if needed. Tasting is key to achieving the perfect taste. You may want a little more anchovy, salt, or lemon.
  • Serve with romaine lettuce, croutons, and your choice of protein (such as grilled chicken). Keep the dressing refrigerated and eat within 2 weeks.

Nutrition

Serving: 0g | Calories: 159kcal | Carbohydrates: 2g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 532mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 1mg

Grapefruit Vodka Tonic Cocktail

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This light and refreshing recipe for Grapefruit Vodka Tonic Cocktails has arrived just in time for the warm weather. Using only three ingredients, serve this cocktail at your next party, for a quiet night at home, or to enjoy on a hot summer day.

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Grapefruit vodka tonic served in a stemless wine glass with ice and a lime wedge.

It’s Finally Time For Summer Bevvies!

Now that the warm weather has begun to arrive, I’m starting to enjoy getting outside, tending to my garden, and firing up the grill. The sunshine also calls for yummy cocktails! I noticed a bottle of Heritage Ruby Red Grapefruit Vodka on my bar cart recently, and the idea for Grapefruit Vodka Tonic’s clicked in my mind. 

It didn’t take long to perfect this recipe. All you need are three ingredients and some sunshine to enjoy these light and tasty cocktails. The bubbles from the tonic water make them feel like a healthy, adult soda.

Woman's hand clinking her glass of grapefruit vodka tonic with another.

Grapefruit Vodka Tonic Ingredients

I loved putting this recipe together because it was so easy and accessible. None of these three ingredients are hard to source, especially with summer around the corner. This is all you need to create your new favorite cocktail:

TIP: If you don’t have access to grapefruit vodka, substitute with plain vodka and 2 oz of ruby red grapefruit juice. Split 1 oz in each glass.

How To Make Grapefruit Vodka Tonic’s

This super easy recipe takes only 5 minutes to whip together. Add 1/2 cup of ice cubes to 2 highball or stemless wine glasses. Pour 2 oz of grapefruit vodka in each, squeeze some lime juice over top, and finish with a splash of tonic water. Stir and enjoy it!

I love to serve this fresh cocktail with a lime wedge, but a thin slice of grapefruit or edible flowers would be lovely as well.

Grapefruit vodka tonic served in a stemless wine glass with ice and a lime wedge.

Available Variations For This Recipe

Make this recipe your own. There may not be many ingredients, but the variations list is long. Here’s what I would recommend if you’re going to shake things up:

  • Make It A Martini: Add 1 oz of grapefruit vodka, ice, 1 oz of triple sec, and a tablespoon of white sugar to a cocktail shaker. Shake it up and strain into a chilled martini glass, and finish with a squeeze of lime.
  • Switch The Liquor: No vodka, no problem! Gin will work just as well in this recipe. Similar to vodka, gin has a clean taste, making it perfect for infusing fruity flavors.
  • Do I Have To Use Tonic Water? No way! Add sweetness by switching up the tonic water for soda, like Sprite or 7Up. Club soda or seltzer will also work, plus they contain fewer calories than tonic water. 
  • Add Florals: Add a splash of rosewater or finish your cocktail off with edible flowers like cherry blossoms.
  • Make It A Mocktail: That’s right, you don’t need alcohol for this cocktail recipe. Remove the vodka entirely for a refreshing and spruced up beverage.
Grapefruit vodka tonic in foreground served in a stemless wine glass with ice and a lime wedge. Second glass in the background with a bottle of Heritage Grapefruit Vodka.

More Delicious Cocktail Recipes

Impress your party guests with more yummy and flavorful cocktail creations:

Did you try these GRAPEFRUIT VODKA TONIC COCKTAILS? Let me know what you think by leaving a rating and comment below. Don’t forget to take a picture and tag me on Instagram or use the hashtag #lenaskitchenblog! I would love to share your recreation with my followers.

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5 from 2 votes

Grapefruit Vodka Tonic Cocktail

This light and refreshing recipe for Grapefruit Vodka Tonic Cocktails has arrived just in time for the warm weather. Using only three ingredients, serve this cocktail at your next party, for a quiet night at home, or to enjoy on a hot summer day.
Prep Time5 mins
Total Time5 mins
Course: Cocktails
Cuisine: American, Drink
Keyword: citrus, citrus cocktail, cocktail, cocktails, drink, fruit, lime, mixed drink, sparkling cocktail
Servings: 2
Calories: 5kcal
Author: Lena Gladstone

Ingredients

Instructions

  • Add 1/2 cup of ice to two glasses, and pour 2 oz of vodka in each. Squeeze the juice of a ¼ lime in each glass, and top with tonic water. Stir and enjoy.
  • TIP: If you don't have access to grapefruit vodka, substitute with plain vodka and 2 oz of ruby red grapefruit juice. Split 1 oz in each glass.

Nutrition

Calories: 5kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg

Sautéed Baby Bok Choy With Ginger Sauce

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A low-calorie, remarkably easy side dish, try this Sautéed Baby Bok Choy With Ginger Sauce for your next Meatless Monday. Packed with nutrition and flavor, this recipe takes only 15 minutes to come together.

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Sautéed Baby Bok Choy in a pink bowl with chop sticks. Served over rice with Ginger Sauce on the side.

Try The Sautéed Baby Bok Choy With Ginger Sauce For An Easy Side Dish

Say hello to the easiest side dish ever! From prepping to eating, this Sautéed Baby Bok Choy With Ginger Sauce comes together within 15 minutes and is majorly uncomplicated.

It’s a unique way to eat your greens and goes great with a variety of dishes. Enjoy it served over a bowl of rice or quinoa, with roasted cauliflower, on the side of a rib-eye steak, or with Asian-inspired meatballs.

What is Bok Choy?

Bok choy is a leafy green vegetable that’s similar to napa cabbage. It has a thick, crunchy stock and dark green leaves. It has a fresh and crispy flavor that pairs very nicely with sesame and ginger.

Baby and regular bok choy contain a variety of vitamins, calcium, fiber, and anti-inflammatory properties that make your body feel great. The best baby bok choy is vibrant, bright green, and 3 to 5 inches long.

Sauteed baby bok choy on a pink plate with chop sticks. Sesame seeds and ginger sauce on the side.

How To Clean And Cook Bok Choy

Just like a leek, bok choy stocks can hold lots of sand or dirt. To clean the bok choy, chop off the tip of the stem and rinse under cold water. As you rinse, spread the leaves and stocks apart. Make sure to dry it well before cooking.

Heat a cast-iron skillet or pan with some olive oil over high heat. Sear the baby bok choy for 3 to 4 minutes per side. To caramelize the edges, use a spatula to press down each side. After that, continue sauteeing until the leaves are wilted and edges are golden brown.

Close up of seared and sauteed baby bok choy.

How To Make Asian Ginger Sauce

If we want our baby bok choy to taste just like it’s coming from our favorite Chinese restaurant, we need to season it with the right flavors. That’s where ginger sauce comes in! Whip up the sauce in one bowl using these tasty traditional Asian flavors or substitutes:

  • Soy sauce: Use tamari if you’re gluten-free.
  • Fish sauce: Use oyster sauce or omit for a vegan or vegetarian version.
  • Lime juice: Swap for lemon juice if you don’t have any lime on hand.
  • Brown sugar: Swap for maple syrup, agave, or honey for a natural alternative.
  • Sesame oil: Goes very well with bok choy. Use olive or vegetable oil if you don’t have sesame on hand.
  • Ginger: Use pickled or fresh ginger.

Simply mix these ingredients together and pour over the sauteed bok choy in a bowl. Add the saucy greens to some brown rice, cauliflower, quinoa, or on the side of a meal. Don’t forget to top with extra sauce, a generous sprinkle of sesame seeds, and my pickled onions or pickled vegetables.

Sauteed baby bok choy in a bowl, topped with ginger sauce and sesame seeds. Lime, sesame seeds, and sauce on the side.

How to Serve Sautéed Baby Bok Choy With Ginger Sauce

This recipe can hold its own as a main dish. For a hardy, protein-packed dinner, serve the greens over a bowl of grains with tofu, steak, and roasted vegetables. Alternatively, make it a side dish to any of these amazing recipes:

Sauteed baby bok choy in pink bowls with rice and chop sticks. Lime, sesame seeds, and sauce on the side.

Did you make my SAUTÉED BABY BOK CHOY WITH GINGER SAUCE? Let me know what you think and what kind of meal you enjoyed it with in the comments below. Don’t forget to snap a pic and tag me on Instagram! I would love to share your recreation with my followers.

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4.63 from 8 votes

Sautéed Baby Bok Choy With Ginger Sauce

A low calorie, remarkably easy side dish, try this Sautéed Baby Bok Choy With Ginger Sauce for your next Meatless Monday. Packed with nutrition and flavor, this recipe takes only 15 minutes to come together.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Asian
Keyword: 20 minute recipe, asian, cabbage, dinner, ginger, sauce, side dish, sides
Servings: 4 servings
Calories: 136kcal
Author: Lena Gladstone

Ingredients

Baby Bok Choy

  • 6 baby bok choy cut in half or quarters if large
  • 2 tbsp olive oil
  • sesame seeds for topping

Ginger Sauce

  • ¼ cup light soy sauce
  • ½ tbsp fish sauce
  • ½ lime juiced
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 2 tbsp pickled ginger, finely chopped or 1/2 in fresh ginger grated

Instructions

Ginger Sauce

  • Combine all ingredients together and whisk well. Set aside.

Baby Bok Choy

  • Bring a pan and olive oil to high heat.
  • Prepare the bok choy for cooking by cutting it in half or quarters if it's larger in size.
  • Sear the baby bok choy for 3 to 4 minutes per side. I use a spatula to press them down so the edges caramelize. Saute for another 2 to 3 minutes.
  • Remove from the pan and add them to a bowl. Pour the ginger sauce over top and toss until they are well coated. Sprinkle with sesame seeds. Serve while hot with some rice, grains, and your protein of choice.

Nutrition

Calories: 136kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 1098mg | Potassium: 62mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7543IU | Vitamin C: 79mg | Calcium: 192mg | Iron: 2mg

Easy Homemade Taco Seasoning

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Using a shortlist of common spices and herbs, whip together this Easy Homemade Taco Seasoning for unforgettable flavors in any meal. Perfect for breakfast, lunch, or dinner, you can’t go wrong with a little spice!

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Easy Homemade Taco Seasoning served in a jar

Definitely an item you’ll always want or need in your pantry, this Easy Homemade Taco Seasoning works with a wide variety of dishes. You can adjust the spice levels to fit with your tastes and preferred spice level. Just mix everything together, add to a jar, and you’re good to go!

Homemade vs. Store Bought

We all have an old pack of store bought taco seasoning at the back of our cupboard. It hasn’t been used (or seen) since last month’s Taco Tuesday, but it’s there if you feel like it. The taste was alright, but really didn’t blow you away.

Forget that!

I’m team Homemade Taco Seasoning all the way! Using spices you likely already have in your house, making your own taco seasoning is so easy and tastes exactly the way you like it. Instead of being forgotten about, you’ll have a hard time NOT adding it to every dish. Plus, when you make it yourself, you know exactly what is going into the mixture. A.K.A. no more preservatives or additives, and naturally gluten-free. 

Another great benefit of homemade seasonings is that they make great gifts. Pack them up in cute jars or bags and give them to all your friends! They’ll think of you during every taco night.

The Basics of Homemade Taco Seasoning

Most, if not all, taco seasoning is made up of these basic spices that are heavily featured in Mexican or southern recipes. Each brings a special quality, whether it’s smoke, spice, or aromatics. All of these spices can elevate a simple dish, and should remain a staple in your pantry:

  • Cumin
  • Chili
  • Smoked paprika
  • Onion and garlic powder
  • Sea salt
  • Oregano

If you don’t like the seasoning to be too spicy, ease up on the chili powder. If you’re the opposite and LOVE spice, keep this recipe as-is, but add ½ to 1 teaspoon of chili flakes or a pinch of ground cayenne. Add a little at a time and adjust to your taste.

Easy Homemade Taco Seasoning served in a jar

How To Store The Taco Seasoning

Homemade Taco Seasoning should last for months when stored in an air-tight container. I like to keep mine in Weck Tulip jars but a mason jar or tupperware will work just as well. Store each batch in a dark, dry place to keep the spices fresh.

I prefer to double the batch since our family uses it on so many different meals. Another idea is to make separate batches according to spice level. Labeling the jars for mild, medium, and spicy will keep you from making an under or over-spiced meal unexpectedly.

Easy Homemade Taco Seasoning served in a jar

Perfect In A Variety Of Dishes

It may say “Taco Seasoning” in the title, but don’t think you can’t add it to anything else! This works in a wide variety of meat and veggie dishes, like breakfast burritos, chili, salads, chicken fajitas, and much more. Add it to your next great meal:

If you give this Easy Homemade Taco Seasoning recipe a try or loved it in an unexpected recipe, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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5 from 2 votes

Easy Homemade Taco Seasoning

Using a short list of common spices and herbs, whip together this Easy Homemade Taco Seasoning for unforgettable flavors in any meal. Perfect for breakfast, lunch, or dinner, you can’t go wrong with a little spice!
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: Mexican
Keyword: condiment, dinner, easy, easy meal, gluten free, healthy salad, mexican food, salad, spicy
Servings: 10 tbsp
Calories: 13kcal
Author: Lena Gladstone

Ingredients

  • ½ tbsp chili powder
  • 1 ¼ tbsp sea salt
  • 1 ½ tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • ½ tbsp oregano

Instructions

  • Mix all the spices together and mix well until combined. Store in an airtight container.

Nutrition

Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 881mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

One Bowl Keto Crackers (Gluten-Free)

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If you’re looking for the perfect afternoon snack without the empty calories, give these One Bowl Keto Crackers a try. Packed with four kinds of seeds, these crunchy, gluten-free, deliciously seasoned snacks are full of nutrition and flavor. 

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one bowl keto crackers

As I was snacking on Trader Joe’s Gluten-Free Norwegian Crispbread one day, my inspiration began to grow. I love that these crackers are keto and gluten-free, however, I’m not a fan of the price tag. Instead of spending another $4 on a pack, I figured, why not make my own? 

After testing a few different recipes, I landed on Diet Doctor’s Keto Seed Crackers as a base. It was perfect – healthy, easy, and packed with a flexible list of ingredients. To add my own personal spin to my One Bowl Keto Crackers recipe, I adjusted some flavors and added ingredients I love. In my opinion, you can’t go wrong by adding Everything But The Bagel Seasoning or nutritional yeast to a meal.

one bowl keto crackers served with veggies, lox, and eggs

A flexible and easy snack

Get your butt to the health food store and pick out your favorite ingredients to add or substitute to these One Bowl Keto Crackers. 

Honestly, this recipe is so flexible you can include almost anything you like. Add a little garlic powder and savory spices like thyme or oregano for an Italian twist, or try ground flax seeds and hemp hearts for a boost of protein. Just make sure that when you’re making substitutions to ensure the quantities of seeds are equal to this recipe, otherwise the crackers may not come together as well.

Get creative! All it takes is some imagination and just one bowl. Everything I added to these crackers is keto and gluten-free, making the perfect guilt-free snack:

  • unsalted sunflower seeds
  • unsalted pumpkin seeds
  • flaxseed or chia seeds
  • sesame seeds
  • ground psyllium husk powder
  • almond flour
  • Everything But The Bagel Seasoning
  • nutritional yeast
  • sea salt
  • coconut oil
  • boiling water
  • one bowl keto crackers served with veggies, lox, and eggs
  • one bowl keto crackers served with veggies, lox, and eggs

What should I serve with my One Bowl Keto Crackers?

These are the perfect crackers to dip, layer with toppings, or just enjoy on their own. Here are a few of my favorite suggestions:

How to properly store these crackers

Once your One Bowl Keto Crackers are cooled and dry, store them in an airtight container. They should remain fresh and crispy for up to two weeks in your cupboard or pantry.

  • one bowl keto crackers
  • one bowl keto crackers
  • one bowl keto crackers

Preparing your cracker “dough” for the oven

Roll out your One Bowl Keto Cracker “dough” until it’s about ¼ inch thick or a little less. If needed, split the dough over two baking sheets to ensure the proper thickness. One of my batches was a smidge too thick and the finished result didn’t have that proper “snap” you need from a cracker.

Be sure to watch them carefully as they are baking. A thinner dough will require less cooking time than a thicker dough. Once your crackers are golden brown and fragrant, remove from the oven.

Did you make my One Bowl Keto Crackers?

If you make my ONE BOWL KETO CRACKERS, please be sure to leave a comment below and/or rate this recipe! I love hearing your thoughts, experiences, and especially love browsing through your pictures. I always do my best to respond to each and every comment, so please let me know what you think. If you do happen to try out this recipe for an epic addition to any yummy afternoon snack, don’t forget to also tag me on INSTAGRAM and use my hashtag #lenaskitchenblog!

one bowl keto crackers served with veggies, lox, and eggs
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4.17 from 6 votes

One Bowl Keto Crackers (Gluten Free)

If you’re looking for the perfect afternoon snack without the empty calories, give these One Bowl Keto Crackers a try. Packed with four kinds of seeds, these crunchy, gluten-free, deliciously seasoned snacks are full of nutrition and flavor.
Prep Time5 mins
Cook Time45 mins
Drying/Cooling time45 mins
Total Time1 hr 35 mins
Course: Appetizer, Party Food, Snack
Cuisine: American
Keyword: appetizer, crackers, gluten free, keto, low carb, snack
Servings: 24 servings
Calories: 75kcal
Author: Lena Gladstone

Equipment

  • bowl
  • spatula or wooden spoon
  • baking sheet
  • parchment paper
  • rolling pin

Ingredients

  • ⅓ cup unsalted sunflower seeds
  • ⅓ cup unsalted pumpkin seeds
  • ⅓ cup flaxseed or chia seeds
  • ⅓ cup sesame seeds
  • 1 tbsp ground psyllium husk powder
  • 1 tbsp nutritional yeast
  • 1 tbsp Everything But The Bagel Seasoning
  • ⅓ cup almond flour
  • 1 tsp salt
  • ¼ cup melted coconut oil
  • 1 cup boiling water

Instructions

  • Preheat the oven to 300°F (150°C).
  • Add all the dry ingredients to a bowl and mix. Pour the boiling water and oil over top and mix together with a wooden spoon or spatula.
  • Work the dough with the spoon or spatula for a few minutes until it forms a ball and is gel-like.
  • Add the dough to a baking sheet lined with parchment paper, and spread with a rubber spatula or wooden spoon. Add another piece of parchment paper on top of the dough and use a rolling pin to flatten the dough evenly. It should be about 1/4 inch thick or a little less. If needed, use two baking sheets to ensure the dough is not too thick.
  • Remove the piece of parchment paper on top of the dough and add the baking sheet with the crackers to the lower rack in your oven for about 40-45 minutes. Check them occasionally to ensure they are cooking evenly and are not burning. Seeds are heat sensitive so pay close attention towards the end.
  • Once cooked, turn the oven off and leave the crackers inside to dry (about 40-45 minutes). Once dried and cool, remove from the oven and carefully break into pieces. Store in an airtight container for up to two weeks in a cupboard or pantry.

Notes

Roll out your One Bowl Keto Cracker “dough” until it’s about ¼ inch thick or a little less. If needed, split the dough over two baking sheets to ensure the proper thickness.

Nutrition

Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 132mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Calcium: 32mg | Iron: 1mg

Greek Crispy Chicken Thighs with Potatoes

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This one sheet pan Greek Crispy Chicken Thighs with Potatoes cooks in 45 minutes with a 10-minute prep. Making it perfect for weeknight dinners!

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Crispy Chicken Thighs in a sheet pan with plates and silverware.

Weeknight dinners shouldn’t require a lot of thought…but still be the tasty, in my opinion. That’s why this challenge I’m doing is the perfect way to use up what you have and create a stunning one sheet pan Greek Crispy Chicken Thighs with Potatoes meal. Dinner on the table in less than an hour.

PIN IT NOW! CLICK HERE TO PIN THIS GREEK CRISPY CHICKEN THIGHS WITH POTATOES RECIPE TO YOUR DINNER BOARD ON PINTEREST.

Print Recipe [Read more…] about Greek Crispy Chicken Thighs with Potatoes

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